Macaroni and Cheese Souffle
From Our favorite recipes (Stake Relief Society, 1954), 1954
Serve immediately.
Presented as published in 1954. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
6551Calories
372 gProtein
151 gCarbs
517 gFat
Full nutrition (34 nutrients)
Calories6551 kcal
Protein372 g
Carbohydrates151 g
Fiber4.3 g
Sugars26 g
Total Fat517 g
Saturated Fat275 g
Monounsaturated Fat111 g
Polyunsaturated Fat21 g
Omega-31.7 g
Cholesterol2212 mg
Sodium16333 mg
Potassium2175 mg
Calcium10218 mg
Iron7.5 mg
Magnesium503 mg
Phosphorus7254 mg
Zinc56 mg
Copper1 mg
Manganese1.6 mg
Vitamin D7.5 mcg
Vitamin C0 mg
Vitamin A4737 mcg
Vitamin E13 mg
Vitamin K33 mcg
Vitamin B61.7 mg
Vitamin B1218 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)7.5 mg
Niacin (B3)3.5 mg
Folate404 mcg
Choline653 mg
Caffeine0 mg
Water990 g
As published
This recipe was extracted from Our favorite recipes (Stake Relief Society, 1954) (1954) by Church of Jesus Christ of Latter-day Saints. New York New York Stake. Relief Society, page 2. The excerpt below is the record exactly as published.
MACARONI AND CHEESE SOUFFLE Cook 3/4 c. elbow macaroni in boiling salted water. Drain -- put in casserole. 15 c. milk ) Put into a saucepan and 2 tbs. butter ) heat slowly until cheese is Yolks of 2 eggs (beaten)) melted. Pour over macaroni. 3 lb. cheese shredded ) Beat the white of 2 eggs 1 tbs. salt
Cook this with the app: pantry check, scaling, and the assistant.